This is a recipe for making your own soft and chewy mozzarella bread. Hot out of the oven it is the perfect thing to accompany an Italian meal.
This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at least an extra cup of flour during kneading. The recipe makes two LARGE loaves. My husband and oldest son loved this one. Thanks for sharing! - 06 Sep 2010 (Review from Allrecipes USA and Canada)
I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital gluten. I did not add the salt directly to the yeast proofing solution, as that would have diminished the action of the yeast. Like Pam, I needed to add significantly more flour to obtain a workable dough - 2 cups more, in fact. It almost became too much for my stand mixer to handle kneading. I would have cut the recipe in half had it actually called for closer to that 6 cups of flour rather than just 4. There is a big difference between '4 cups or as needed' and 6 cups. I got two very large round loaves from this recipe. I found the flavor from the basil and cheese subtle, but pleasant, and the texture was beautiful. Thank you for sharing the recipe. - 07 Sep 2010 (Review from Allrecipes USA and Canada)
This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups of flour. - 24 Nov 2010 (Review from Allrecipes USA and Canada)